Add this festive favorite to your table. The yule log was created from a tradition that dates back to the Middle Ages whereby a large piece of wood – the yule log – usually was burned on Christmas Eve to bring good luck and cheer. Making Buche de Noel is foolproof, so just take your time through each step and you will have fun in the process. This cake is chocolate ganache heaven and is a staple for the Christmas table.
Buche de Noel (Yule Log)
PRE TIME: 30 min
COOKING TIME: 3 hr
TOTAL TIME: 3 hr 30 min
- ㅤ ㅤFor The Egg
- 5 large Egg
- 3/4 cup Granulated sugar
- ㅤ ㅤFor The Chocolate
- 2½ cup Dark chocolate
- 1/3 cup Vegetable oil
- ㅤ ㅤLiquid Ingredients
- 3 tbsp. Coffee
- 1 tsp. Vanilla extract
- ㅤ ㅤ[Dry Ingredients]
- 1 cup All-purpose flour
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/2 tsp. Salt
- ㅤ ㅤWhipped Cream Filling
- 1 cup Heavy cream
- 3 tbsp. Granulated sugar
- 1/2 tsp. Coarse salt
- 1/2 tsp. Vanilla extract
- ㅤ ㅤWhipped Chocolate Ganache
- 1½ cup Heavy cream
- 6 oz. Dark chocolate
- 1/8 tsp. Salt
- ㅤ Tempered Dark Chocolate
- 1 cup Dark chocolate, chopped (65-75%)
- ㅤ ㅤGarnish
- Edible gold dust to taste
In the bowl of a stand mixer fitted with the whisk attachment whip eggs and sugar on medium speed for one minute, then increase speed to high and whip until pale and thickened, about 5 minutes more.
While eggs are whipping, melt chocolate in a bowl on a double boiler until melted.
Stir in oil. Wipe the bottom of the bowl with a towel to remove steam.
When eggs are ready, reduce the speed of the mixer to low, and stream in chocolate and oil mixture. Whip until uniform.
Mix together coffee and vanilla, then stream into the batter, mixing until incorporated, about 30 seconds
Whisk together flour, baking powder, baking soda, and salt. Add to batter and mix just until incorporated.
Finish mixing with the spatula until completely uniform and no streaks of chocolate remain.
Line a half-sheet pan (13”x18” rimmed baking sheet) with parchment and spray with oil.
Pour cake batter into the pan and spread evenly in the pan using a large offset spatula.
Bake in a 350°F/180°C oven for 8-10 minutes until cake is just starting to pull away from the edges of the pan, the cake bounces back when you lightly press it, and a skewer inserted in the middle comes out with a couple of crumbs on it.
Remove from oven, then cover with a piece of parchment paper and a kitchen towel. Cool completely to room temperature, about an hour, then remove the kitchen towel and parchment, fill, and roll. (I like to roll the long way so I get more slices.)
Whip cream, sugar, and salt on a stand mixer fitted with the whisk attachment until medium peaks form.
Add in vanilla, then whip to stiff peaks.
Spread onto cooled cake, then carefully roll into a log. Chill until ready to ice.
Bring heavy cream to a simmer and add salt.
Pour over the chopped chocolate bowl.
Let sit a minute, then whisk to melt chocolate, scraping down the sides. Chill in the fridge for 30 minutes.
Once the ganache is cooled, whip on high speed on a stand mixer fitted with the whisk attachment until aerated and lightened in color, 2-3 minutes. Do not overwhip. Ice cake and store in the fridge until ready to serve.
Take ⅔ of the chocolate and put it in a bowl on top of a double boiler, making sure the water in the pot doesn’t touch the bottom of the bowl, and the bowl fits the pot snugly. Bring water to a gentle simmer to create some steam, then reduce heat to maintain steam in the pot under the bowl.
Using the thermometer, melt the chocolate to 120°F/49 °C. (Remove bowl from double boiler and wipe the bottom of the bowl to remove any water. Do NOT get any water into the chocolate, or the chocolate will seize and you won’t be able to temper it.)
Start adding the remaining chocolate, stirring to lower the temperature of the melted chocolate. Stir constantly and add the remaining chocolate in thirds until the temperature has reached 82°F/28°C. . For the last addition of chocolate, add a little at a time. You may not need to add all of the chocolate to reduce the temperature to 82°F/28°C.
Return chocolate to the double boiler for a few seconds at a time and warm to 88-90°F/31-32°C. If you exceed 90°F/32.°C, you will have to melt chocolate to 120°F/49°C again and restart the process. Make sure to constantly stir the chocolate and keep a close eye on the temperature.
If your chocolate is in temper, spread it onto a piece of acetate or parchment in a thin layer using a large offset spatula, then chill in the fridge for up to an hour. (Don’t leave it in the fridge too long, or it will bloom and you will have to start the process again.)
To decorate the yule log, break the chocolate up to once it has hardened and gently press it into the frosted cake. Store the cake in the fridge and serve cold up to two days after making it.
Garnish with edible gold dust
If you don’t want to temper chocolate, you can skip it, or just melt the chocolate and spread it onto parchment. You’ll have to work quickly to break it up so it doesn’t melt, and will have to store and serve it straight from the fridge.
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